WO1993017575A1 - Chewing-gums depourvus de cire de petrole a liberation d'arome amelioree - Google Patents

Chewing-gums depourvus de cire de petrole a liberation d'arome amelioree Download PDF

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Publication number
WO1993017575A1
WO1993017575A1 PCT/US1993/001904 US9301904W WO9317575A1 WO 1993017575 A1 WO1993017575 A1 WO 1993017575A1 US 9301904 W US9301904 W US 9301904W WO 9317575 A1 WO9317575 A1 WO 9317575A1
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WIPO (PCT)
Prior art keywords
solubility parameter
gum
weight percent
wax
free
Prior art date
Application number
PCT/US1993/001904
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English (en)
Inventor
Joo H. Song
Michael A. Reed
Original Assignee
Wm. Wrigley Jr. Company
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=27568507&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=WO1993017575(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from PCT/US1992/001686 external-priority patent/WO1993017570A1/fr
Priority claimed from US07/906,921 external-priority patent/US5286500A/en
Priority claimed from US07/996,914 external-priority patent/US5342631A/en
Priority claimed from US07/997,732 external-priority patent/US5286501A/en
Priority claimed from PCT/US1992/011317 external-priority patent/WO1993017572A1/fr
Application filed by Wm. Wrigley Jr. Company filed Critical Wm. Wrigley Jr. Company
Priority to EP93908275A priority Critical patent/EP0632696A4/fr
Priority to AU39153/93A priority patent/AU3915393A/en
Publication of WO1993017575A1 publication Critical patent/WO1993017575A1/fr
Priority to FI943831A priority patent/FI943831A/fi

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
    • A23G4/04—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/066—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the fat used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides

Definitions

  • the present invention relates to improved chewing gum bases of the type which contain no petroleum waxes and to chewing gum products containing these petroleum wax-free gum bases.
  • the invention emphasizes the use of flavoring ingredients having certain characteristics in these petroleum wax-free gum bases to ensure improved or rapid flavor release of these flavoring ingredients incorporated into the petroleum wax-free chewing gums.
  • Comollo eliminated natural and certain synthetic elastomers from his chewing gum bases and substituted in their place one or more non-tacky synthetic elastomers such as polyisobutylene, polyisoprene, isobutylene-isoprene copolymer, and styrene-butadiene copolymers. Comollo also eliminated the tack producing natural resins and modified natural resins and used instead relatively high amounts of hydrogenated or partially hydrogenated vegetable oils or animal fats. Finally, Comollo completely excluded waxes from the gum bases but substituted polyvinyl acetate, fatty acids, and certain mono and diglycerides of fatty acids.
  • the present invention is directed to a wax- free chewing gum base and chewing gums synthesized using these wax-free bases which gum bases/chewing gums are not of the Comollo type.
  • the gum base of the invention includes quantities of synthetic elastomer or natural elastomers, or mixtures thereof, certain elastomer plasticizers, fillers/texturizers, fats, oils and softeners, and which gum base is also free of petroleum waxes, although optionally small amounts of natural waxes may be used in the formulations of this invention.
  • gum bases of the formulas of this invention are not limited to the use of non-tack ingredients and may therefore contain, at the formulators' option, certain quantities of natural elastomers, and natural resins. Certain types of elastomer plasticizers which contribute superior chew characteristics as well as some degree of tackiness to the final product are normally included in the petroleum wax-free gum bases of this invention.
  • the gum bases of the invention may also contain such optional quantities of minor ingredients such as colors, dyes, whiteners, antioxidants, pharmaceutical agents, emulsifiers, and the like.
  • Solubility Parameter when used in this application, reflects a meaning indicated in the publication "Textbook of Polymer Science”. edited by Billmeyer, Second Edition, John Wiley and Sons, Inc., New York, New York, Copyright 1962, 1971, pages 24-26. This text is incorporated herein by reference.
  • the Solubility Parameter relationships calculated herein lead to the conclusion that wax-free chewing gums using petroleum wax-free gum bases, which bases have an average weighted Solubility Parameter ranging from about 16.0 to about 21.0, can have improved flavor release under certain conditions. These conditions are that at least 5%, and preferably at least 10% (weight percent) of the flavoring agent used has a Solubility Parameter that is at least 0.5 Solubility Parameter Units (S.P.U.) greater than, or less than, and preferably at least 1.0 S.P.U. greater than or less than, the average weighted Solubility Parameter of the wax-free chewing gum base used to formulate the wax-free chewing gum.
  • S.P.U. Solubility Parameter Units
  • S.P.U. is a Solubility Parameter Unit, and S.P.U. is defined as either one unit, based on Solubility Parameters in terms of [calories/cm ] /mole, as in Table 1 below, or preferably as 1 unit having the dimensionality of [Joules/m 3 ] x l ⁇ "3 /mole.
  • wax-free when used herein, refers to petroleum wax-free. Petroleum waxes are represented by, but not limited to, paraffin waxes. It is to be understood that our petroleum wax-free gum bases and chewing gums can contain, optionally, small amounts, i.e. from about 0.0 to 5.0 weight percent, natural waxes.
  • Solubility Parameter Measurement The easiest way to determine the Solubility Parameters for polymers of a known structure is to use the molar attraction constants E presented in Table 1 below.
  • the wax-free gum bases are then used to formulate chewing gums, which chewing gums may be bubble gums, specialty gums including pharmaceutical agents and the like, or normal chewing gums.
  • the key to flavor release is to formulate the wax-free gum bases of our invention with flavoring agents, at least 5 weight percent of which have flavor ingredients having a Solubility Parameter of at least 0.5 S.P.U.s greater than, or less than, the average weighted Solubility Parameter for the wax-free gum bases used in the formulation.
  • the flavoring agents used have at least 10 weight percent of ingredients with Solubility Parameter at least 0.5 S.P.U.s greater than, or less than, the average weighted Solubility Parameter for the gum base used to formulate the wax-free chewing gum of this invention.
  • flavoring agents having at least 5 weight percent, and preferably 10 weight percent, or even 25 weight percent, of ingredients whose Solubility Parameter is at least 1.0 S.P.U.s greater than, or less than, the average weighted Solubility Parameter of the wax-free gum base of the chewing gum.
  • Our petroleum wax-free flavored chewing gum which has fast release of flavoring agents and flavoring ingredients comprises from about 10 to about 90 weight percent of a wax-free gum base, and preferably from about 15 to about 75 weight percent of a gum base, and from about 0.001 to about 70 weight percent sweetener, from about 0.01 to about 10 weight percent flavoring agents, preferably from about 0.05 to about 7.5 weight percent flavoring agents, and from about 5 to about 75 weight percent binder/bulking agents.
  • the flavoring agents comprise at least five weight percent of at least one flavoring ingredient having a Solubility Parameter, 6 , calculated by the formula.
  • this Solubility Parameter for the flavoring ingredient is at least 0.5 S.P. units (S.P.U.s) greater than, or less than, the average weighted Solubility Parameter of the wax-free gum base.
  • ⁇ represents the Solubility Parameter for each ingredient.
  • These ingredients may be selected from one of the flavoring ingredients, or they may be any of the organic compounds including the elastomer, the elastomer plasticizer, the vinyl polymers, and the like, that are used to formulate the gum bases, p represents the density of the selected ingredient.
  • M.W. represents the molecular weight of the selected ingredient, or, in a polymeric structure, M.W. may be the molecular weight of the repeating unit.
  • E f is the molar attraction constant for each moiety making up each ingredient for which the Solubility Parameter is being calculated.
  • ⁇ is a summation sign from group theory (see "Polymer Handbook" reference) .
  • the molar attraction constants given in Table 1 above are for different chemical moieties making up certain organic molecules, and the sum of the molar attraction constant for each of the moieties making up a molecule, when summed over the structure of the molecule and divided by the molecular weight of the molecule, then multiplied by the density, the total having the square root taken, leads to the Solubility Parameter for that ingredient.
  • the average weighted Solubility Parameter for the gum bases is the total weighted average for each ingredient in the gum base for its Solubility Parameter times its weighted amount in the formulation, divided by % Base as defined, the results of which are then summed to obtain the average weighted Solubility Parameter for the wax-free gum base.
  • the base gum formulation for which the Solubility Parameter is measured does not include calculations for inert ingredients such as fillers and the like. This calculation for average weighted Solubility Parameter is set forth in detail in Table 3, which follows later.
  • the petroleum wax-free gum preferably has a wax-free gum base which comprises from about 10 to about 90 weight percent elastomers, from about 1.0 to about 50 weight percent of an elastomer solvent or elastomer plasticizer, from about 0.5 to about 40.0 percent of fillers or texturizers, from about 0.5 to about 40.0 weight percent vinyl polymers, from 1 to 40 weight percent of a combination of fats, oils and other softeners, and from about 0.1 to about 15 weight percent of various ingredients, some optional, including but not limited to emulsifiers, colorants, dyes, whiteners, antioxidants, pharmaceuticals, natural waxes and other ingredients.
  • the natural waxes are optionally present at from about 0.0 to about 5 weight percent, and preferably are not present in our gum bases.
  • our wax-free gum base preferably has an average weighted Solubility Parameter ranging between about 16.0 and 21.0 S.P.U.s.
  • the petroleum wax-free gum has a gum base with an average weighted Solubility Parameter ranging between about 17.0 and about 20.0 S.P.U.s.
  • the petroleum wax-free gum base has an average weighted Solubility Parameter ranging between about 17.5 and about 20.0.
  • Our petroleum wax-free gums can contain from about 0.01 to about 10 weight percent of at least one flavoring agent within which there is contained at least one flavoring ingredient which has a Solubility Parameter of at least 0.5 S.P.U.s greater than, or less than, the average weighted Solubility Parameter of the gum base.
  • the chewing gum contains a flavoring agent having at least 10 weight percent, or as high as 25 weight percent, ingredient having a Solubility Parameter at least 1.0 S.P.U.s greater than, or less than, the average weighted Solubility Parameter of the gum base.
  • the chewing gum containing that flavoring agent or flavoring ingredient has a tendency to release the flavoring ingredient faster when the gum is chewed. This rapid release of flavoring ingredient provides the consumer with the impression of higher flavoring and leaves the consumer with the impression of faster and-more complete breath freshening, cooling, or the like impression depending upon the flavoring ingredients used. If the flavoring ingredient has a Solubility Parameter at least one S.P.U.
  • the average weighted Solubility Parameter of the wax-free gum base and at least 10 weight percent, or preferably at least 25 weight percent or more, of the flavoring agent has an ingredient having that characteristic, this provides for very rapid flavor release and is a preferred practice of our invention.
  • flavoring agents can include, but are not limited to, essential oils, synthetic flavors or mixtures thereof.
  • the flavoring agents include, but are not limited to, oils derived from plants and fruits such as the citrus oils, the fruit essences, peppermint oil, spearmint oil, other mint oils, clove oil, oil of wintergreen, anise, cinnamon flavorings, and the like.
  • Other artificial flavoring agents and components may also be used, as long as they have Solubility Parameter characteristics which permit formulation with gum bases such that the Solubility Parameter of at least 5% of the flavoring agent is at least ⁇ 0.5 S.P.U.s difference from the average weighted Solubility Parameter for the gum base formulated.
  • breath freshening gum In the use of our invention, particularly good results are obtained when ingredients normally found in certain mint oils, such as peppermint, spearmint, and the like, and menthol, are used to formulate a breath freshening gum.
  • This specialty breath freshening gum gives the consumer the impression of freshening or cooling the breath and the mouth by the presence of the various flavoring agents, particularly menthol, formulated into the gums.
  • these breath freshening gums are those flavoring ingredients selected from the group consisting of d-limonene, 1-menthone, isomenthone, neomenthol, 1-menthol, menthyl acetate, and 1,8-cineol.
  • these flavoring ingredients can be used in combinations or blends to obtain flavoring agents as long as the flavoring ingredients contained in the flavoring agents are contained therein in at least five weight percent of the flavoring agent, and at least one of the lavoring ingredients so contained has a Solubility Parameter at least 0.5 S.P.U.s, and preferably 1.0 S.P.U.s, greater than, or less than, the average weighted Solubility Parameter of the gum base used to formulate the chewing gum.
  • flavoring agents used in the invention contain at least 5 weight percent, preferably 10 weight percent or higher, of a flavoring ingredient whose Solubility Parameter is at least 0.5, and preferably at least 1.0 S.P.U.s, greater than, or less than, the average weighted Solubility Parameter of the wax-free gum bases of this invention. It is to be understood that flavoring agents, or flavoring ingredients, whose Solubility Parameter is not within the ⁇ 0.5, or ⁇ 1.0 S.P.U. difference from the average weighted Solubility Parameter of the gum base, may still be used in the chewing gum of the invention.
  • At least 5 weight percent, preferably at least 10 weight percent, or higher, of the flavoring agent be one, or more, flavoring ingredients having a Solubility Parameter with the relationships with the average weighted Solubility Parameters of the gum bases used in the chewing gum, as those relationships have been described above.
  • Additional ingredients are normally formulated with chewing gums and chewing gum bases as outlined above. To describe in further detail what these additional ingredients are, the following information is provided.
  • Our petroleum wax-free flavored chewing gums normally contain wax-free gum bases having average weighted Solubility Parameters ranging between 16.0 and 21.0, preferably between 17.0 and 20.0, and most preferably between about 17.5 and 20.0 S.P.U.s. These gum bases are contained in the chewing gum at from about 10 to about 90 weight percent, preferably about 15 to 75 weight percent, and most preferably from about 20-50 weight percent of the chewing gum.
  • the flavoring agents are those flavoring agents having at least 5 weight percent of a flavoring ingredient whose Solubility Parameter ranges between 14.0 and 18.0; and has at least a 0.5, preferably at least a 1.0 S.P.U.
  • flavoring agents are contained in the chewing gums at between 0.01 to 10 weight percent of the chewing gum, preferably from 0.5 to 8.0 weight percent, and most preferably from 1.0-6.5 weight percent.
  • At least five weight percent, and preferably 10 weight percent or more, of the flavoring agent is a flavoring ingredient having a Solubility Parameter which is at least 0.5, preferably 1.0 S.P.U. greater than, or less than, the average weighted Solubility Parameter of the wax-free gum base used.
  • our chewing gums contain sweeteners, binders and bulking agents along with optional ingredients.
  • the wax-free gum bases of our invention contain elastomers, which elastomers may be synthetic elastomers or natural elastomers or mixtures thereof.
  • the synthetic elastomers are preferably selected from polyisobutylene, polyisoprene, isobutylene-isoprene copolymer, and butadiene-styrene copolymers.
  • the natural rubbers can include, but are not limited to, chicle, jelutong, balata, guttapercha, lechicaspi, sorva, smoked or liquid latexes, quayle, perillo, nispevo, rosindinha, chiquibal, crown gum, dendare, niger gutta, tunu, chilte, or mixtures and blends thereof.
  • the elastomers are synthetic elastomers and/or natural elastomers by themselves or in various blends.
  • the elastomers are selected from synthetic elastomers such as styrene butadiene copolymers having a mole ratio of styrene to butadiene ranging from between about 3:1 to 1:3 and a weight average molecular weight ranging from about 10,000 to about 200,000.
  • the elastomer can also be a polyisoprene having a weight average molecular weight ranging from about 10,000 to about 200,000.
  • the elastomer may also be a polyisobutylene having a weight average molecular weight ranging from about 10,000 to about 200,000, or it can be an isobutylene-isoprene copolymer having a mole ratio of isobutylene to isoprene ranging from about 20:1 to about 1:20 and a weight average molecular weight ranging from about 10,000 to about 200,000.
  • the synthetic elastomers listed above preferably have upper weight average molecular weights ranging from about 50,000 to about 150,000 and may be admixed one with the other or with any one or more of the natural elastomers in making the gum bases.
  • different gum bases may be made from one or more of the synthetic or natural elastomers listed above, and gum bases blended to obtain the gum base used in our chewing gums.
  • Our wax-free gum bases also contain at least one elastomer solvent, sometimes referred to as elastomer plasticizers.
  • the concentration of the elastomer solvent (plasticizer) may range from about 1.0 to about 50 weight percent, but preferably ranges from about 2.0 to about 40 weight percent of the total gum base composition.
  • elastomer plasticizers may include, but are not limited to, natural rosin esters such as glycerol esters of partially hydrogenated rosins, the glycerol esters of polymerized rosin, the glycerol esters of partially hydrogenated rosins, the glycerol esters of rosin, the pentaerythritol esters of partially hydrogenated rosins, the methyl or partially hydrogenated metal esters of rosins, the pentaerythritol esters of rosins, and natural terpene resins, as well as synthetic plasticizers such as the synthetic terpene resins derived from alpha pinene, beta pinene, and/or d-limonene. Any suitable combination of these materials may also be used as the elastomer plasticizer.
  • natural rosin esters such as glycerol esters of partially hydrogenated rosins, the glycerol esters of polymerized rosin
  • the preferred elastomer plasticizer is dependent on the specific application and on the type of elastomer used.
  • the terpene resins used either entirely or in part to replace certain ester gums may cause most gum bases to become less tacky.
  • the gum bases also include fats, oils and other softeners including, but not limited to, tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, mono-, di- and tri-glycerides, acetylated monoglycerides, fatty acids, including but not limited to stearic acid, palmetic acid, oleic acid, linoleic acid, lauric acid, myristic acid, arachidic acid, linolenic acid, caproic acid, caprylic acid, butyric acid, decenoic acid, gadoleic acid or mixtures thereof.
  • fats, oils and other softeners including, but not limited to, tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, mono-, di- and tri-
  • methyl or ethyl esters, or pentaerythritol esters, of these fatty acids may also be used.
  • Hydrogenated vegetable oils are generally preferred either alone or in combination with other fats and oils or softeners and are present in the formulation at least in part to compensate for the removal of petroleum waxes.
  • Other synthetic softeners may be added during formulation of the gum base or during formulation of the chewing gum. These synthetic softeners can include but are not limited to glycerin, glycerol triacetate, acetylated monoglyce ides, and the like.- Our wax-free gum bases also contain fillers and/or texturizers.
  • fillers or texturizers are present within the range of about 0.5 to about 40 weight percent, preferably from about 1.0 to about 30 weight percent and are selected from water insoluble organic or inorganic compounds such as, but not limited to, calcium carbonate, ground limestone, magnesium silicate, aluminum silicate, silicas, aluminas, talc, titanium dioxides, mono-, di-, or tricalcium phosphates, powdered or ground cellulosics, ground woods, clays and the like. These fillers or texturizers may also be used in combination one with the other as described above.
  • Our wax-free gum bases may also contain vinyl polymers which vinyl polymers are present within the range of about 0.5 to about 40 weight percent, preferably within the range of about 1 to about 35 weight percent and most preferably within the range of about 2 to about 30 weight percent.
  • These vinyl polymers are primarily represented by polyvinyl acetate, partially hydrolyzed polyvinyl acetate, polyvinylalcohols, and copolymers of vinyl acetate and vinyl laurate, or any admixtures of these vinyl polymers.
  • the polyvinyl acetates and partially hydrolyzed polyvinyl acetates normally have a weight average molecular weight ranging from about 2,000 to about 100,000 and the copolymers of vinyl acetate and vinyl laurate normally have an average molecular weight ranging from about 1,000 to about 100,000.
  • the degree of hydrolysis ranges from about 10% to about 90%, preferably between about 20% and about 80%.
  • copolymers of vinyl acetate and vinyl laurate When copolymers of vinyl acetate and vinyl laurate are used, they normally contain vinyl laurate at from about 5 to about 50 weight percent of the copolymer and they preferably have a weight average molecular weight ranging from about 10,000 to about 80,000.
  • vinyl polymers can also include polyethylenes, polypropylenes, polybutylenes, copolymers of ethylene and vinyl acetate and the like, having weight average molecular weights ranging from about 10,000 to about 150,000 although these materials are normally sparingly used, and when used are preferably used in combination with other vinyl polymers above.
  • Our gums and gum bases contain colorants and whiteners which include FD&C type dyes and lakes, fruit and vegetable extracts, titanium dioxides, cocoa powder or combinations thereof.
  • natural waxes When natural waxes are used in our gum bases, they are normally selected from the group consisting of candelilla wax, carnauba wax, ozoberite, oricury, beeswax, rice bran wax, Japan wax and jojoba wax, or mixtures thereof. Other natural waxes can also be used in combinations with the above or by themselves. The above listed waxes may also be used in combination one with the other, or in multiple combinations if required.
  • the waxes are formulated within the gum base at from 0.0 weight percent to about 3.5 weight percent of the gum base, using at least one natural wax from the group above.
  • the petroleum wax-free gum bases above most preferably contain from about 15 to about 75 weight percent elastomer or a combination of elastomers, from about 1.0 to about 40 weight percent of at least one elastomer plasticizer, from about 5 to about 35 weight percent fats, oils and softeners, from about 2 to about 30 weight percent fillers and texturizers, from about 2 to about 30 weight percent vinyl polymers, from about 0.5 to about 3.5 weight percent emulsifiers, whiteners, and antioxidants, and from about 0.0 to about 3.5 weight percent natural waxes.
  • a particularly advantageous gum base does not contain natural waxes.
  • sweeteners may be high-calorie sweeteners or low-calorie sweeteners. They may be bulking sweeteners such as sugars, syrups, and sugar alcohols.
  • the sweeteners are preferably selected from at least one of the group consisting of carbohydrate sugars such as dextrose, sucrose, levulose, maltose, dextrin, dried invert sugars, fructose, galactose, and corn syrup solids; sugar alcohols such as sorbitol, mannitol, xylitol, and maltitol; and high-intensity, low-calorie sweeteners such as sucralose, aspartame, acesulfa e K and salts thereof, alitame, saccharin and salts thereof, cyclamic acid and salts thereof, glycyrrhizin, dihydrochalcones, thaumatin, monellin or mixtures thereof.
  • the high-calorie, so-called bulk sugars include dextrose, sucrose, levulose, maltose, dextrins, dried invert sugars, fructose, galactose, and corn syrup solids, or any mixture thereof.
  • the sugar alcohols can include sorbitol, mannitol, xylitol, and maltitol, or any mixture thereof.
  • Other sugar alcohols or low sweetening agents are available.
  • the above list includes the high- intensity, low-calorie, sweeteners including, but not limited to, sucralose, aspartame, acesulfame K and their salts, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, and monellin, or mixtures thereof.
  • sweeteners in our chewing gums can contain only the high-intensity, low-calorie, sweeteners and when the chewing gums contain only the high-intensity sweeteners, the concentration of sweetener ranges from about 0.01 to about 2.0 weight percent. Preferably with high-intensity, low-calorie sweeteners, the concentration of sweetener ranges from about .02 to about 1 percent of the chewing gum.
  • the high-intensity sweeteners can be used in any admixture and when used with the sugar alcohol sweeteners such as xylitols, mannitols, sorbitols, and other sugar alcohols, or mixtures thereof, can lead to wax-free, high flavor release, low-calorie chewing gums.
  • Our petroleum wax-free flavored chewing gums also preferably contain binders and bulking agents which can be selected from at least one of the group consisting of corn syrups, hydrogenated starch hydrolysates, sucrose syrups, invert sugar syrups, and oligosaccharides having an average degree of polymerization ranging between about 3 and about 50.
  • binders and bulking agents which can be selected from at least one of the group consisting of corn syrups, hydrogenated starch hydrolysates, sucrose syrups, invert sugar syrups, and oligosaccharides having an average degree of polymerization ranging between about 3 and about 50.
  • These bulking agents are preferably used where binding capabilities can also be achieved by the use of the same bulking agents or mixtures thereof. These binding capabilities are primarily observed with corn syrups, hydrogenated starch hydrolysates and the oligosaccharides.
  • our binding agent-bulking agent components are selected from binders containing at least 35 weight percent oligosaccharides, which oligosaccharides may be selected from the group consisting of fructooligosacharides, oligofructose, polydextrose, indigestible dextrins, isomaltulose oligosaccharides, and mixtures thereof.
  • Table 3 presents a series of ingredients used to formulate the gum bases of the invention, and comparative wax-containing gum bases. These listed ingredients are illustrative, but not limiting, of ingredients useful in our invention.
  • Microcrystalline Wax 170 ⁇ >F M.P. 17.3
  • Tables 4-11 provide Gum Bases, illustrating the calculation of average weighted Solubility Parameter, and the parameters needed to calculate it.
  • -nf x 10 3 is rate of flavor release, and is a measure of the difference between the Solubility Parameter for the flavoring ingredients and the weighted Solubility Parameter for the gum bases above.
  • i 2 is a correlatio and -R f therefor
  • a gum base having no wax may be formulated.
  • the Solubility Parameter for at least 5%, preferably at least 10% of the flavoring agent is 0.5, preferably at least 1.0 S.P.U. greater than, and preferably less than, the average weighted Solubility Parameter for the gum base.
  • Table 3 above provides a list of typical chewing gum ingredients, grouped in class, such as elastomers, waxes, plasticizers, vinyl polymers, and the like. These individual ingredients have their Solubility Parameters calculated and presented in this table.
  • Tables 4-11 provide examples of gum bases which have been used for comparative wax containing gum bases.
  • the gum bases of this invention are wax-free and have flavor ingredients formulated with the gum bases having the characteristics of Solubility Parameter at least 0.5 S.P.U.s greater than, or less than, the average weighted Solubility Parameter of the wax-free gum base.
  • Tables 13 and 14 present some preferred embodiments for the petroleum wax-free gum bases in combination with certain flavoring agents which provide rapid flavor release, and enhanced breath freshening perception.
  • the wax-free gum base of the invention constitutes about 10-90 weight percent of the chewing gum, more typically about 10-75 weight percent of the chewing gum, and most commonly about 20-50 weight percent of the chewing gum.
  • the gum base is typically prepared by adding an amount of the elastomer, elastomer plasticizers, vinyl polymer and filler to a heated sigma blade mixer with a front to rear blade speed ratio of typically 2:1. The temperature is normally sufficiently high to melt the final gum base.
  • the initial amounts of ingredients are determined by the working capacity of the mixing kettle in order to attain a proper consistency. After the initial ingredients have massed homogeneously, the balance of the elastomer, or even another elastomer, and the selected plasticizer, filler, softeners, etc.
  • the completed molten mass is emptied from the mixing kettle into coated or lined pans, extruded or cast into any desirable shape and allowed to cool and solidify.
  • elastomer and vinyl polymer and filler are added and blended in a heated sigma blade mixer.
  • Softeners, including fats and oils, and/or emulsifiers may then be added along with a second portion of each of the selected elastomer or elastomers and filler.
  • the remainder, if any, of the elastomers and filler are added along with the elastomer plasticizer.
  • the remaining ingredients such as glycerol monostearate and antioxidants may be added.
  • Colorant may be added at any time during the mixing process and is preferably added at the start.
  • Natural wax if present, may also be added at any time, but is preferably added after the first elastomer addition.
  • a typical chewing gum composition includes a water soluble bulk portion including sweeteners, including high potency, i.e. high-intensity sweeteners and bulking sweeteners, and one or more flavoring agents.
  • sweeteners including high potency, i.e. high-intensity sweeteners and bulking sweeteners, and one or more flavoring agents.
  • the wax-free gum base of the invention can be used with any typical chewing gum composition, including bubble gums or specialty gums.
  • the water soluble portion of the chewing gum may also include synthetic softeners, bulk sweeteners such as sugars and sugar alcohols, high-intensity sweeteners, the flavoring agents of this invention and combinations thereof.
  • the Solubility Parameter of at least 5 weight percent of the flavoring agent should be at least 0.50 S.P.U.s greater than, or less than, the average weighted Solubility Parameters of the gum base, and the gum base should have an average weighted Solubility Parameter of between about 16.0 and 21.0.
  • Softeners are added to the chewing gum.in order to optimize the chewability and mouth feel of the gum.
  • the softeners may include glycerin, lecithin, and combinations thereof.
  • Aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof, may also be used as binding agents either alone or in combination with oligosaccharide binding agents.
  • Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to any commercially available mixer known in the art. After the ingredients have been thoroughly mixed, the gum mass is discharged from the mixer and shaped into the desired form, such as by rolling into sheets and cutting into sticks, extruding into chunks, or casting into pellets. Generally, the ingredients are mixed by first melting the gum base and adding it to the running mixer. The gum base may alternatively be melted in the mixer. Color and emulsifiers can be added at this time.
  • a softener such as glycerin can be added next along with any needed binders.
  • the binder components may be added separately, or pre blended and added together. Further parts of the bulk portion, including sweeteners, may then be added to the mixer.
  • the flavoring agents are typically added with the final part of the bulk portion.
  • the flavor agents are selected so as to have flavoring ingredients with Solubility Parameters as described.
  • the entire mixing process typically takes from five to fifteen minutes, although longer mixing times are sometimes required. Those skilled in the art will recognize that variations of this mixing procedure, or other mixing procedures, including continuous processes may be followed.
  • the testing was performed using a blind study protocol. One hundred fifty participants were used in each of the three studies. Fifty percent of the participants in each study had chewed the commercial (control) product as their regular preferred gum before the study and 50% of the participants had chewed the control gum at least once during the preceding week before the study.
  • each participant was given one of the two gum products to chew for 12 minutes. This was followed by a cleansing period of 6 minutes. The second product was then chewed for 12 minutes. During the study, half of the participants were given the control first and half the new product. The participants were asked for their preferences based on a number of criteria.
  • control chewing gum comprised: 25.2% of a gum base with wax; 48.45% sorbitol; 16.80% glycerine; 8.01 mannitol; 1.33% flavor; and .21% encapsulated aspartame.
  • the petroleum wax-free chewing gum comprised: 25.2% of the gum base of the control modified pursuant to the present invention; 48.45% sorbitol; 16.80% glycerine; 8.01% mannitol; 1.33% flavor; and .21% encapsulated aspartame.
  • the flavoring agent was a spearmint oil flavor.
  • control chewing gum comprised: 25.16% base with wax; 48.38% sorbitol; 8.00% mannitol; 16.66% glycerine; 1.55% flavor; and .25% encapsulated aspartame.
  • the no wax chewing gum comprised: 25.16% of the base of the control modified pursuant to the present invention; 48.28% sorbitol; 8.00% mannitol; 16.66% glycerine; 1.65% flavor; and 0.25% encapsulated aspartame.
  • the flavoring agent was a Spearmint oil.
  • control comprised: 20.6% base with wax; 57.63% sugar; 20.39% corn syrup; 0.83% glycerine; and 0.55% flavor.
  • the no wax chewing gum comprised: 20.6% of the base of the control modified pursuant to the invention; 59.49% sugar; 18.5% corn syrup; 0.83% glycerine; and 0.58% flavor.
  • the flavoring agent was a Spearmint.
  • the current version was agreed as rather the softer product, although with a slightly more attractive color and appearance. It was, however, slightly more likely to stick to the teeth, perhaps due to its very soft nature.
  • Most of the overall and flavor preferences favored the new product, but the only areas of significance were among main brand chewers for whom the new product generally tasted better, was more refreshing, cooling and was the one preferred for purchasing.
  • Main brand users were also rather more in favor of the new version's performance in terms of longer lasting, stronger flavor and smell although these latter preferences were not quite significant at the 95% level.

Abstract

L'invention se rapporte à un chewing-gum dépourvu de cire de pétrole et à libération d'arôme améliorée, en particulier des chewing-gums produisant une sensation d'haleine fraîche accure. L'on obtient une libération d'arôme améliorée en utilisant des chewing-gums dépourvus de cire dans lesquels le paramètre de solubilité, défini comme δ=∑ς⊤Ei/M.W., d'au moins 5 % de l'arôme est supérieur ou inférieur d'au moins 0,5 unités au paramètre de solubilité à moyenne pondérée de la base de gomme utilisée pour formuler les chewing-gums dépourvus de cire de l'invention. Plus la différence entre le paramètre de solubilité des ingrédients produisant l'arôme et le paramètre de solubilité à moyenne pondérée des bases de gomme dépourvues de cire est importante, et plus la libération de l'arôme en est améliorée.
PCT/US1993/001904 1992-03-03 1993-03-02 Chewing-gums depourvus de cire de petrole a liberation d'arome amelioree WO1993017575A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
EP93908275A EP0632696A4 (fr) 1992-03-03 1993-03-02 Chewing-gums depourvus de cire de petrole a liberation d'arome amelioree.
AU39153/93A AU3915393A (en) 1992-03-03 1993-03-02 Petroleum wax-free chewing gums having improved flavor release
FI943831A FI943831A (fi) 1992-03-03 1994-08-19 Maaöljypohjainen vahaton purukumi, jolla on parannettu makuaineiden vapautuminen

Applications Claiming Priority (14)

Application Number Priority Date Filing Date Title
USPCT/US92/01686 1992-03-03
PCT/US1992/001686 WO1993017570A1 (fr) 1992-03-03 1992-03-03 Base de gomme a macher amelioree depourvue de cire
US07/906,921 1992-06-30
US07/906,921 US5286500A (en) 1992-03-03 1992-06-30 Wax-free chewing gum base
USPCT/US92/09615 1992-11-06
US9209615 1992-11-06
US07/997,876 1992-12-29
US07/996,914 US5342631A (en) 1992-12-29 1992-12-29 Wax-free chewing gum including special oligosaccharide binders
US07/997,876 US5336509A (en) 1992-06-30 1992-12-29 Wax-free low calorie, high base chewing gum
US07/996,914 1992-12-29
US07/997,732 US5286501A (en) 1992-12-30 1992-12-30 Petroleum wax-free chewing gums having improved flavor release
PCT/US1992/011317 WO1993017572A1 (fr) 1992-03-03 1992-12-30 Base de chewing gum amelioree exempte de cire et chewing-gums prepares a partir de cette base
USPCT/US92/11317 1992-12-30
US07/997,732 1992-12-30

Publications (1)

Publication Number Publication Date
WO1993017575A1 true WO1993017575A1 (fr) 1993-09-16

Family

ID=27568507

Family Applications (8)

Application Number Title Priority Date Filing Date
PCT/US1993/001900 WO1993017573A1 (fr) 1992-03-03 1993-03-02 Chewing-gum ameliore a faible teneur en humidite et depourvu de cire
PCT/US1993/001940 WO1993017577A1 (fr) 1992-03-03 1993-03-02 Gomme a macher amelioree, exempte de cire, a liberation regulee d'agent edulcorant
PCT/US1993/001922 WO1993017576A1 (fr) 1992-03-03 1993-03-02 Chewing-gum exempt de cire, presentant une meilleure aptitude au traitement
PCT/US1993/001943 WO1993017579A1 (fr) 1992-03-03 1993-03-02 Procede ameliore de production de gommes a macher exemptes de cire, avec des temps de prise acceleres
PCT/US1993/001903 WO1993017574A1 (fr) 1992-03-03 1993-03-02 Chewing-gum a teneur faible en calories et forte en base
PCT/US1993/002222 WO1993017580A1 (fr) 1992-03-03 1993-03-02 Gomme a macher exempte de cire et renfermant des liants oligosaccharides speciaux
PCT/US1993/001904 WO1993017575A1 (fr) 1992-03-03 1993-03-02 Chewing-gums depourvus de cire de petrole a liberation d'arome amelioree
PCT/US1993/001941 WO1993017578A1 (fr) 1992-03-03 1993-03-02 Gomme a macher exempte de cire, tendre des le depart

Family Applications Before (6)

Application Number Title Priority Date Filing Date
PCT/US1993/001900 WO1993017573A1 (fr) 1992-03-03 1993-03-02 Chewing-gum ameliore a faible teneur en humidite et depourvu de cire
PCT/US1993/001940 WO1993017577A1 (fr) 1992-03-03 1993-03-02 Gomme a macher amelioree, exempte de cire, a liberation regulee d'agent edulcorant
PCT/US1993/001922 WO1993017576A1 (fr) 1992-03-03 1993-03-02 Chewing-gum exempt de cire, presentant une meilleure aptitude au traitement
PCT/US1993/001943 WO1993017579A1 (fr) 1992-03-03 1993-03-02 Procede ameliore de production de gommes a macher exemptes de cire, avec des temps de prise acceleres
PCT/US1993/001903 WO1993017574A1 (fr) 1992-03-03 1993-03-02 Chewing-gum a teneur faible en calories et forte en base
PCT/US1993/002222 WO1993017580A1 (fr) 1992-03-03 1993-03-02 Gomme a macher exempte de cire et renfermant des liants oligosaccharides speciaux

Family Applications After (1)

Application Number Title Priority Date Filing Date
PCT/US1993/001941 WO1993017578A1 (fr) 1992-03-03 1993-03-02 Gomme a macher exempte de cire, tendre des le depart

Country Status (8)

Country Link
EP (5) EP0633730B1 (fr)
JP (1) JPH08508156A (fr)
AU (7) AU673666B2 (fr)
CA (8) CA2130574C (fr)
DE (3) DE69331460T2 (fr)
DK (2) DK0661926T3 (fr)
FI (7) FI943828A (fr)
WO (8) WO1993017573A1 (fr)

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EP0756456A1 (fr) * 1994-04-12 1997-02-05 Wm. Wrigley Jr. Company Gomme a macher aromatisee aux fruits a intensite de saveur prolongee
US6599542B1 (en) 1998-08-11 2003-07-29 Warner-Lambert Company Non-stick chewing gum base

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US5462754A (en) * 1992-03-03 1995-10-31 Wm. Wrigley Jr. Company Abhesive chewing gum with improved sweetness profile
EP0633730B1 (fr) * 1992-03-03 1997-11-19 Wm. Wrigley Jr. Company Gomme a macher amelioree, exempte de cire, a liberation regulee d'agent edulcorant
EP0566174B1 (fr) * 1992-03-26 1996-06-12 Loders Croklaan B.V. Base verte pour chewing-gum
US5334396A (en) * 1992-10-19 1994-08-02 Wm. Wrigley Jr. Company Chewing gum sweetened with alitame and having a high level of lecithin
US5916606A (en) * 1993-09-30 1999-06-29 Wm. Wrigley Jr. Company Chewing gum compositions containing erythritol and a moisture binding agent
FR2715538B1 (fr) * 1994-02-01 1996-04-26 Roquette Freres Composition de chewing-gum présentant une qualité organoleptique améliorée et procédé permettant de préparer un tel chewing-gum.
US5466471A (en) * 1994-07-18 1995-11-14 Wm. Wrigley Jr. Company Chewing gum containing aspartame and maltodextrin or purified maltodextrin
US5518739A (en) * 1994-07-20 1996-05-21 The Wm. Wrigley Jr. Company Chewing gum containing low levels of maltodextrin
CA2195192C (fr) * 1994-07-18 2000-09-19 David W. Record Gomme a macher a faible teneur en malto-dextrine
US5538741A (en) * 1994-12-22 1996-07-23 Wm. Wrigley Jr. Company Sugarless non-tack chewing gum
US5601858A (en) * 1994-12-29 1997-02-11 Warner-Lambert Company Non-stick chewing gum
US5794703A (en) 1996-07-03 1998-08-18 Ctes, L.C. Wellbore tractor and method of moving an item through a wellbore
EP1018895A4 (fr) * 1996-07-26 2000-11-22 Kristine A Bateman Composition de succedane de sucre univoque a consommer telle quelle ou a utiliser dans la patisserie ou la cuisine
US5971739A (en) 1996-12-31 1999-10-26 Hoffman; Earl Roger Gum processing and packaging system
CN1112853C (zh) * 1998-05-29 2003-07-02 沃尼尔·朗伯公司 口香糖的加工和包装系统
ITMI20012752A1 (it) * 2001-12-21 2003-06-21 Perfetti Van Melle Spa Gomme da masticare e processo per la loro preparazione
WO2007076425A2 (fr) 2005-12-29 2007-07-05 Wm. Wrigley Jr. Company Gomme a macher contenant des copolymeres sequences styrene-diene
RU2512168C2 (ru) * 2008-04-18 2014-04-10 Вм. Ригли Дж. Компани Способ, устройство и система для получения листа и изделия из жевательной резинки
CN108432934B (zh) * 2018-05-24 2021-09-21 成都润馨堂药业有限公司 一种冻干神秘果酵素口香糖及其制备方法

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EP0756456A1 (fr) * 1994-04-12 1997-02-05 Wm. Wrigley Jr. Company Gomme a macher aromatisee aux fruits a intensite de saveur prolongee
EP0756456A4 (fr) * 1994-04-12 1998-04-29 Wrigley W M Jun Co Gomme a macher aromatisee aux fruits a intensite de saveur prolongee
US6599542B1 (en) 1998-08-11 2003-07-29 Warner-Lambert Company Non-stick chewing gum base

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FI943824A0 (fi) 1994-08-19
EP0652712B1 (fr) 2001-07-11
CA2130572C (fr) 1998-08-04
EP0632695A1 (fr) 1995-01-11
EP0632695A4 (fr) 1995-06-14
EP0633730A4 (fr) 1995-07-26
EP0633730B1 (fr) 1997-11-19
CA2130571A1 (fr) 1993-09-16
FI943828A (fi) 1994-10-20
WO1993017579A1 (fr) 1993-09-16
AU673163B2 (en) 1996-10-31
DK0661926T3 (da) 1998-10-12
EP0627885A4 (fr) 1995-08-09
EP0627885A1 (fr) 1994-12-14
EP0633730A1 (fr) 1995-01-18
DK0633729T3 (da) 1997-06-23
CA2130573C (fr) 1998-06-30
DE69330428D1 (de) 2001-08-16
EP0652712A1 (fr) 1995-05-17
FI943826A (fi) 1994-10-20
DE69331413T2 (de) 2002-08-08
WO1993017580A1 (fr) 1993-09-16
EP0632696A4 (fr) 1995-08-09
FI943829A0 (fi) 1994-08-19
FI943825A0 (fi) 1994-08-19
CA2130568C (fr) 1998-06-16
CA2130573A1 (fr) 1993-09-16
EP0652712A4 (fr) 1996-08-28
AU673353B2 (en) 1996-11-07
AU3788693A (en) 1993-10-05
AU7028696A (en) 1996-12-19
CA2130569A1 (fr) 1993-09-16
DE69331460D1 (de) 2002-02-21
CA2130574C (fr) 2002-05-07
CA2130572A1 (fr) 1993-09-16
CA2130574A1 (fr) 1993-09-16
FI943829A (fi) 1994-10-26
CA2130575C (fr) 1998-08-11
CA2130569C (fr) 1998-06-16
DE69331413D1 (de) 2002-02-07
AU6817396A (en) 1996-12-19
AU7029296A (en) 1996-12-19
AU7052496A (en) 1997-01-16
EP0632696A1 (fr) 1995-01-11
WO1993017576A1 (fr) 1993-09-16
EP0627885B1 (fr) 2002-01-02
AU683805B2 (en) 1997-11-20
FI943831A (fi) 1994-10-26
DE69331460T2 (de) 2002-06-06
FI943824A (fi) 1994-10-19
CA2130568A1 (fr) 1993-09-16
FI943825A (fi) 1994-10-20
CA2130576A1 (fr) 1993-09-16
DE69330428T2 (de) 2001-11-08
FI943830A (fi) 1994-10-26
FI943828A0 (fi) 1994-08-19
CA2130575A1 (fr) 1993-09-16
WO1993017573A1 (fr) 1993-09-16
JPH08508156A (ja) 1996-09-03
FI943831A0 (fi) 1994-08-19
AU673666B2 (en) 1996-11-21
AU3915893A (en) 1993-10-05
AU684435B2 (en) 1997-12-11
AU3788493A (en) 1993-10-05
WO1993017578A1 (fr) 1993-09-16
WO1993017577A1 (fr) 1993-09-16
FI943826A0 (fi) 1994-08-19
WO1993017574A1 (fr) 1993-09-16
FI943830A0 (fi) 1994-08-19
AU693044B2 (en) 1998-06-18

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